Featured Cheeses - March 2012

This cheese is quite elastic and springy in texture, with a yeasty aroma and a sweet, fruity taste. Traditionally, a half wheel of Morbier would be propped up by the fire. As it started to melt, the cheese would be scraped on to crusty bread or hot potatoes. Morbier is such a good melting cheese and the flavor is not too strong, so it won’t over power the entire dish. One of the points to remember when cooking with cheese is… a little goes a long way. And the flavor of the cheese becomes stronger when you heat it, so be careful to select a cheese that has a good mild flavor! Read More

You are about to enjoy a cheese that was savored, and even written about, by the Romans over 2000 years ago. Its rich heritage was born in central France in the Auvergne mountains at an altitude of over 3000 feet. Auvergne has exceptionally lush pasturelands due to the volcanic soil, mountain storms, and summer sun - all of which give this celebrated cheese its rich and vigorous taste. Two thousand years ago, the curds were put into a wooden cylinder called “le Formage,” which is now the French word for cheese.

Cantal bears the AOC designation and can be found in 3 sizes – the largest wheel weighing about 95 lbs. It has a thick smooth, grayish/brown rind, and some say it smells like its fertile pasturelands. The interior is close textured and pale yellow with a sweet milky aroma, a nutty, buttery flavor, and a slightly acidic finish if it’s aged. Typically this cheese is matured from 3-9 months, and you will find it is quick to show fleur de bleu – a blue mold which the Europeans gladly eat.

Roaring Forties is a full bodied blue with a honeyed, slightly nutty quality and good aftertaste. It is a rindless cheese, matured in wax, which helps it retain moisture and creates a smooth and creamy texture. A Roquefort style mould is used to create this singular and exciting cheese style. Read More